Vegan Spicy Noodle Bowls – These fork-twirling noodles with meaty mushrooms, spicy peppers, and a luscious tahini sauce are what it’s all about. A meal prep-friendly, a going-back-for-seconds satisfying bowlful of noodles. Yum.Jump to Recipe
Vegan Spicy noodle bowls with tahini, zucchini, and cashews – If you like easy meal prep-friendly, luscious sauce-coated noodles then you’ve come to the right place. Because these vegan noodles feature a luscious silky smooth, irresistibly creamy tahini sauce, juicy meaty sautéed mushrooms, crunchy peppers, spring onions, and tender twirly zucchini. And of course lots of herbs. It’s a make-on-repeat super easy vegan dinner recipe that’s ready to serve in under 30-minutes.
Easy plant-based cooking is what we’re working with today
This is a simple, budget-friendly, make-in 30-minute flavor-packed bowl of deliciousness. The luscious tahini sauce is a make-in-minutes small foodie miracle. Just toss all the sauce ingredients into a jar, shake for 1-2 minutes, and presto you’ve got a creamy, luxe, and absolutely delicious nutty sauce ready to pour on top of your noodles. It doesn’t get much better or easier than that.
We’re working with easy-to-get ingredients that are budget friendly…and you probably already have several of the pantry stables just waiting in your cupboards. Let’s take a closer look at what you need to make these mouthwatering bowls of vegan portobello rice noodles.
Ingredients to make vegan Spicy noodle bowls with tahini, courgette, and cashews
Main ingredients to make spicy portobello and zucchini noodles
- vegetable oil, olive oil, coconut oil, or avocado oil – any type of vegetable oil will work in this recipe, so just use whatever vegetable oil you already have in your home.
- portobello mushrooms, sliced – you could also swap out the portobello mushrooms with any other type of mushrooms
- red bell peppers
- zucchini’s, sliced – this means courgette for my UK friends. You could also use any type of thinly sliced squash you prefer
- spring onions, chopped
- garlic, finely chopped
- Rice noodles
- Pinch of salt, more to taste
- salted and roasted cashew nuts – if you prefer not to use nuts you can simply omit cashews, but they add a wonderful salty, crunchy texture and lots of healthy nutrients
- fresh basil or cilantro, chopped – use whichever herb you prefer here. I adore both herbs, but for all the cilantro haters out there I recommend going with basil
Ingredients to make the 2-minute Tahini sauce
- tahini paste1/4 cup warm water
- tamari sauce or soy sauce – if you want a gluten-free sauce you should use tamari sauce. If you’re not concerned about gluten you can easily use soy sauce
- Juice from 1 lime
- Vegan samba Oelek, or chili paste – Sambal Oelek is a thick chili paste made by mixing several different chilis. It may sometimes contain fish sauce or shrimp sauce so check the ingredients list before buying. You can use any vegan chili sauce to replace Sambal oelek if you need it.
How to make super easy tahini sauce for 2 minutes in a jar
Start by pouring warm water into a shaker or jar. Next, add tahini paste, tamari sauce, lime juice, and Sambal Olek or chili paste. Seal the container and shake well for 1-2 minutes or until the sauce is creamy and everything is combined.
How to cook rice noodles
- Cook the noodles as instructed on the packaging. Or if you’re using thin rice noodles simply:
- Firstly, place the noodles in a deep pan or bowl and pour boiling water on top until the noodles are covered. Then cover with a lid and leave the noodles to rest for 2-5 minutes. Thirdly, once the noodles are ready, drain away the hot water while being careful not to burn yourself. Finally, set the noodles aside.
How to make the best portobello tahini noodles in 20-minutes
- Firstly, heat olive oil in a pan and add the sliced portobello mushrooms, bell peppers, and spring onions. Cook at medium-high heat for 2 minutes while stirring occasionally. Season with salt, and add the finely chopped garlic to the pan. Mix well and let everything cook for a few more minutes.
- Next, add the thinly sliced zucchini and noodles to the pan and gently mix everything together. Pour the sauce on top and add the fresh herbs and cashews.
- Finally, serve immediately and enjoy.
Rice noodles or regular noodles. What should you use?
I like to use rice noodles whenever I can. They are naturally gluten-free, only take minutes to make, and they absorb all the saucy deliciousness and spices making them the ideal fork-twirly sauce carriers.
You can just as easily use regular noodles for this recipe if you prefer. Any noodles will work so just grab your favorite and start cooking.
Noodles that work well in vegan noodle bowls:
- Vegan Soba noodles
- Ramen noodles
- Lentil noodles
- Corn flour/starch noodles
- Zucchini noodles or zoodles
Are you looking for more delicious vegan noodle recipes? You might like the top 5 best vegan noodle recipes:
- Easy lemon noodles with artichokes and sun-dried tomatoes
- Vegan noodles with meatless meatballs
- Creamy vegan broccoli garlic ramen noodles recipe
- Super easy 15-minute vegan Lo Mein
- Black pepper tofu noodle salad
How to reheat noodles?
Defrost the noodles either naturally by leaving them to defrost on the counter or by quickly defrosting them for 1-minute in a microwave.
Ways to reheat vegan spicy noodle bowls.
You can reheat the noodles in the microwave on high for 2-minutes. Just place the noodles on a microwave-safe plate and reheat for 2-minutes. You may want to add a tablespoon of water or vegetable oil when reheating to bring the sauce back to life.
Reheat in a pan:
Firstly, heat olive oil in a pan and add the noodles. Next, add a little extra liquid to bring the sauce back to life. Reheat at medium heat while stirring occasionally for 5-minutes or until the noodles are heated all the way through.
Frequently asked questions
You can make it however you prefer. This recipe makes a medium amount of sauce…if you’re a sauce lover like me you can make extra sauce (I always do because I like a LOT of sauce). If you prefer less sauce you simply add a little less. It’s easy to adjust to the sauce level you like because you add the sauce at the last minute.
Absolutely. These noodles are so good eaten cold. I like to save any leftovers for my lunch the next day. It’s like a different recipe when served cold, but just as tasty.
Yes. I use rice noodles in this recipe which are naturally gluten-free. But I recommend checking the ingredients list just to be sure.
The cashew nuts add a good amount of protein to this recipe, but there are lots of tasty ways to add even more if you want. You can add tofu (especially smoked tofu is so tasty), tempeh, peanuts or peanut butter, beans such as edamame, or even lentils. Another way to add protein is to use lentil noodles or similar.
Yes. This easy vegan noodles recipe can easily be frozen. If you want to make your week easier and tastier, just make a double batch and freeze the leftovers for later.
Vegan Spicy noodle bowls with tahini, zucchini, and cashews
- 2 tbsp Vegetable Oil olive oil, coconut oil, or avocado oil
- 2-3 Portobello Mushrooms sliced
- 2 Red Bell Peppers sliced
- 2 small Zucchini (courgettes) sliced
- 2 Spring Onions chopped
- 3 cloves Garlic finely chopped
- 4 oz Rice Noodles or your preferred noodles
- Pinch of Salt and Pepper more to taste
- ½ cup Salted Roasted Cashew Nuts
- 1 handful Fresh Cilantro or Fresh Basil chopped
- ¼ cup Sesame Paste or Tahini
- ¼ cup Warm Water
- 2 tbsp Tamari or Soy Sauce
- Juice from 1 Lime
- 2 tsp Sambal Oelek Chili paste or other chili paste
Easy tahini sauce
- Pour warm water into a shaker or jar. Add tahini paste, tamari sauce, lime juice, and Sambal Oelek or chili paste. Seal the container and shake well for 1-2 minutes or until the sauce is creamy and everything is combined.
Making the noodles
- Cook the noodles as instructed on the packaging. Or if you’re using thin rice noodles simply:Place the noodles in a deep pan or bowl and pour boiling water on top until the noodles are covered. Cover with a lid and leave the noodles to rest for 2-5 minutes. Once the noodles are ready, drain away the hot water while being careful not to burn yourself. Set the noodles aside.
- Heat olive oil in a pan and add the sliced portobello mushrooms, bell peppers, and spring onions. Cook at medium-high heat for 2 minutes while stirring occasionally. Season with salt, and add the finely chopped garlic to the pan. Mix well and let everything cook for a few more minutes.
- Next, add the thinly sliced zucchini and noodles to the pan and gently mix everything together. Pour the sauce on top and add the fresh herbs and cashews. Serve immediately and enjoy.